Saturday, May 28, 2005

A simple Omlette

Sunday ho ya monday,
Roz khao ande.

I find eggs to be one of the most versatile ingredients, lending itself to so many different dishes, but one all time favourite is omlettes. While in India, I was used to only adding onions and green chillies to them, but here I have experimented with many more additions/fillings.
One awesome (not so rare, unique or original) is the following:

Chop onions, red bell peppers, and mushrooms.

Heat a pan. Add the onions (Do not add oil). Let them roast for about 2 minutes. Add the pepper and mushrooms. let them roast on the pan without oil for 2 minute. Add just a little drip of oil (preferably PAM spray). Sautee for till mushrooms are done.

Now you have two possible paths.
1. Take the veg. out of the pan. Spray a layer of oil. Add 2 beaten eggs (preferably use just one yolk and discard the other). Put the vegetables in the center, and fold the omlette. Let it cook through. Turn to brown either side.

2. While the veggies are still in the pan, spray a little oil and pour the beaten eggs on top of the veggies. Let the egg set, and cook. Then very carefully flip. (If you cannot flip an omlette perfectly, then as soon as you pour the eggs, put the flame on low, and cook with the pan covered. This way the omlette top will also get cooked without burning the bottom side).

Optional: You can add cheese, greenchillies etc also.

Enjoy with some whole-wheat toast and fruit.

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